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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

BACKGROUND: Traditional fish sauce products rely on relatively long fermentation time and high salt concentration, resulting in inconsistent quality and health risks. Branched‐chain fatty acids (BCFAs) are associated with nutritional benefits and health‐care effects, mainly derived from food fermentation. This study aimed to screen BCFAs‐producing bacteria with high protease and aminotransferase activity as starter cultures for fish sauce fermentation. RESULTS: The low‐salt fish sauce products were obtained by co‐fermentation with three chosen strains. Trichloroacetic acid (TCA)‐soluble peptides and amino acid nitrogen concentrations were higher in the co‐fermentation group (FH group). The organoleptic evaluation showed co‐fermentation optimized flavor composition and endured with rich taste. The levels of BCFAs and branched‐chain amino acids (BCAAs) significantly increased by co‐fermentation. Volatile metabolomics analysis indicated that BCFAs, branched‐chain esters, and pyrazines were the key flavor compounds in the co‐fermented group. CONCLUSION: The co‐fermentation system with selected strains to ferment low‐salt fish sauce has the potential to increase BCFA content and improve flavor and nutrition. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Bacillus bacteria are critical functional strains during fermentation of Sichuan bran vinegar that contribute to maintain the quality of vinegar. In this study, some functional Bacillus bacteria were isolated from the Cupei (grains undergoing acetic acid fermentation) of Sichuan bran vinegar, and the strains were identified by biochemical tests and 16S rRNA sequencing. The fermentation properties of these strains were studied, and the 5 Bacillus strains with great fermentation performance were discovered. They were identified as Paenibacillus cookii BA-6, Bacillus velezensis BA-9, Bacillus tropicus BB-5, Bacillus subtilis BB-13, and Calidifontibacillus erzurumensis BC-11. The five strains grew well at 30~40 °C and pH5~7 (OD600=0.23~0.52), with a certain degree of tolerance for environmental factor. Some of the Bacillus strains had a strong ability to hydrolyze protein (proteolytic ring of B. velezensis BA-9: 3.7±0.3) and starch (starch hydrolysis ring of P. cookie BA-6: 3.8±0.5). The simulated solid-state fermentation of inoculation with Bacillus and Acetobacter was carried out to investigate their potential use in industrial bran vinegar fermentation. Results showed that inoculation of P. cookie BA-6, B. velezensis BA-9, and C. erzurumensis BC-11 could increase total acid, lactic acid, acetic acid, and volatile flavor compounds content (e.g., phenyl ethanol, benzyl alcohol, isopentanol, and guaicol), further raise the overall fermentation quality of the Cupei. Overall, the 5 strains of Bacillus identified in the study were beneficial for the formation of flavor compounds during the Cupei fermentation of bran vinegar. The study provides a theoretical foundation for enhancing the quality of Sichuan bran vinegar. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study focused on the analysis of the microbial community structure and flavor substances of different layers of pit mud for Luzhou-flavor baijiu in spring and autumn using high-throughput sequencing and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and it also used Spearman correlation analysis to examine the correlation between dominant microbial genera and flavor compounds. The results showed that for each layer of pit mud, the diversity of both prokaryotes and eukaryotes was higher in autumn than in spring. In all samples, 21 prokaryotic phyla, 45 classes, 82 orders, 128 families and 241 genera were detected, including 7 dominant phyla and 43 dominant genera; 7 eukaryotic phyla, 19 classes, 33 orders, 81 families and 134 genera were detected, including 5 dominant phyla and 34 dominant genera. The types and relative contents of flavor compounds in pit mud were significantly different between different seasons and layers, with both the types and relative contents of flavor compounds being higher in the middle layer of pit mud in spring. The correlation analysis showed that Caproiciproducens and Aspergillus were correlated with the production of a variety of flavor compounds, and microorganisms that were positively correlated with the key flavor compounds caproic acid and ethyl caproate in pit mud significantly varied between different seasons and layers. These results revealed the microbial composition of the pit mud and the correlation with flavor compounds from the dimensions of time and space, and provided theoretical references for the excavation of aroma-producing microorganisms in the pit mud.

In this study, three varieties of sorghum (Hongyingzi, Lunuo 18, and Liangnuo 1), which vary in quality, were used to brew jiang-flavor base baijiu. The differences in the physicochemical factors of fermented grains and the important flavor compounds of base liquor from different rounds of fermentation were compared among the varieties. The results showed that the moisture content of fermented grains from Liangnuo 1 in the first 4 rounds of fermentation was significantly higher than that of any other group (P 1. This study systematically analyzed the differences between the fermentation parameters of different sorghum varieties and the flavor substances of base liquor, which could provide a theoretical basis for the screening of raw materials for liquor production.

The objective of this study was to investigate the effects of different primary processing methods on the physicochemical properties, flavor and sensory characteristics of Arabica coffee. The sensory flavor of coffee samples from different primary processing methods were evaluated by E-nose and sensory evaluation, principal component analysis (PCA) was used to differentiate different primary processing methods, and Pearson's correlation coefficients were used to analyze the relationship between the primary processing methods and the flavor compounds produced. The results showed that in terms of physicochemical indexes, different primary processing methods had significant (P

Bacillus bacteria are critical functional strains during fermentation of Sichuan bran vinegar that contribute to maintain the quality of vinegar. In this study, some functional Bacillus bacteria were isolated from the Cupei (grains undergoing acetic acid fermentation) of Sichuan bran vinegar, and the strains were identified by biochemical tests and 16S rRNA sequencing. The fermentation properties of these strains were studied, and the 5 Bacillus strains with great fermentation performance were discovered. They were identified as Paenibacillus cookii BA-6, Bacillus velezensis BA-9, Bacillus tropicus BB-5, Bacillus subtilis BB-13, and Calidifontibacillus erzurumensis BC-11. The five strains grew well at 30~40 ℃ and pH5~7 (OD600=0.23~0.52), with a certain degree of tolerance for environmental factor. Some of the Bacillus strains had a strong ability to hydrolyze protein (proteolytic ring of B. velezensis BA-9: 3.7±0.3) and starch (starch hydrolysis ring of P. cookie BA-6: 3.8±0.5). The simulated solid-state fermentation of inoculation with Bacillus and Acetobacter was carried out to investigate their potential use in industrial bran vinegar fermentation. Results showed that inoculation of P. cookie BA-6, B. velezensis BA-9, and C. erzurumensis BC-11 could increase total acid, lactic acid, acetic acid, and volatile flavor compounds content (e.g., phenyl ethanol, benzyl alcohol, isopentanol, and guaicol), further raise the overall fermentation quality of the Cupei. Overall, the 5 strains of Bacillus identified in the study were beneficial for the formation of flavor compounds during the Cupei fermentation of bran vinegar. The study provides a theoretical foundation for enhancing the quality of Sichuan bran vinegar.

The purpose of this study was to explore the effect of freeze treatment on the binding characteristics of fillets to flavor substances in fish soup with pickled mustard greens. The study focused on the effects of freeze-thaw treatment and freeze storage on the physicochemical properties of snakehead myofibrillar protein and its binding characteristics to hexanal, octanal, linalool and myrcene. The results showed that after 7 days of storage, the solubility of myofibrillar protein decreased by about 26% in the freeze-thaw group. Compared with the freeze storage group, the oxidation degree and tertiary structural changes of myofibrillar protein were higher and more soluble aggregates were formed in the freeze-thaw group. The solubility of myofibrillar protein decreased by about 33% in the freeze storage group, which showed a more significant decrease compared to the freeze-thaw treatment (P < 0.05), resulting in more insoluble aggregates. The major force for the aggregation of myofibrillar proteins after freezing was non-covalent bonding. Molecular docking results indicated that linalool, hexanal and octanal could bind to myofibrillar proteins through hydrophobic interactions and hydrogen bonds, while the major driving force for the binding of myrcene to myofibrillar proteins was hydrophobic interaction. Freeze treatment reduced the binding capacity of hexanal and octanal to sulfhydryl groups in myofibrillar proteins through hydrogen bonds, improved the surface hydrophobicity of myofibrillar proteins, but increased the binding ability of myrcene and linalool to myofibrillar proteins. Freeze-thaw treatment increased the binding capacity of myofibrillar proteins to myrcene compared with freeze storage treatment. The results of this research provide a theoretical basis and reference for flavor control of frozen prepared fish soup with pickled mustard greens.

A variety of components with different chemical structures have been found in Baijiu at highly variable concentrations. Therefore, matrix effects is prevalent in Baijiu analysis, posing challenges to the accurate characterization and quantification of target compounds. This paper aims to summarize the influential factors, consequences and elimination/reduction pathways of the matrix effects in Baijiu analysis. It focuses on recent progress in the methods of reducing and compensating for the matrix effects, such as the application of pretreatment methods, the selection of instrumental analytical methods, matrix matching calibration and internal standard calibration. This review lays a theoretical foundation for improving the accuracy and scientific rigor of Baijiu analysis and provides theoretical support for Baijiu producers in the scientific construction of quality control indexes.

In order to develop a purine-reducing functional yak yoghurt, Lactobacillus paracasei 259 and commercial starter was used as the fermentation strain in this experiment. The inoculation amount of yak yoghurt strain was optimized by single factor experiment, and the quality changes of yak yoghurt during post-ripening period and storage period were observed. Gas chromatography-mass spectrometry (GC-MS) was used to analyze the changes of flavor substances during post-ripening period and storage period, and the purine-lowering activity of yak yoghurt was determined by high performance liquid chromatography (HPLC). The results showed that the post-ripening time of yak yoghurt was 24 h, the sensory score was the best when the inoculation amount of Lactobacillus paracasei 259 was 5%, the number of viable bacteria was 3.1×108 CFU/mL, the acidity was 96°T, and the inhibition rate of xanthine oxidase (XOD) was 51.51%. Yak yogurt with 5% inoculum of Lactobacillus paracasei 259 had a viable bacterial count higher than 107 CFU/mL during 28 d of storage, and the acidity was lower than 105.4°T. With the increase of storage time, the pH and water holding capacity decreased gradually, and the sensory quality, hardness, cohesion, viscosity, consistency and XOD inhibitory activity increased first and then decreased. The main flavor substances in yak yogurt after ripening were alcohols, esters, ketones, aromatic heterocycles and sulfur compounds. The acids increased at storage period compared to the post-ripening period. The relative content and quantity of alcohols were the highest, which gave the yogurt a fruity, floral and sweet flavor. The degradation of inosine and guanosine in yak yogurt during the storage period firstly increased and then decreased, up to 84.6% and 86.5%, respectively. It can be seen that yak yogurt fermented by Lactobacillus paracasei 259 is of better quality, inhibits xanthine oxidase activity, effectively degrades inosine guanosine, and has good potential for application in the prevention and adjunctive treatment of hyperuricemia.

The study clarified the succession of microbial community structures in fermented grains (FG) and their association with flavor compounds, along with their potential metabolic functions. The community diversity, functional genera and metabolites in FG were investigated by polyphasic detecting approaches. There are 13 dominant microorganisms in FG (relative abundance > 1%). Moisture and acidity are the key indicators driving the succession of microbial communities in FG. Eight kinds of microorganisms were involved in the metabolism of acid, higher alcohols and ethanol in FG and the abundance of pyruvate dehydrogenase and lactate dehydrogenase were significantly higher than other enzymes (P < 0.05). The results showed that 23 main flavor compounds were the results of the interaction of dominant microorganisms in FG. This study provides a basis for the formation of flavor substances in strong-flavor Baijiu. [ABSTRACT FROM AUTHOR]

To explore the feasibility of pure yeast fermentation in whole Calamondin puree (FWCP) for the utilization of the whole fruit, yeasts were isolated from naturally fermented Calamondin, and their fermentation characteristics were evaluated. The results indicated that all yeasts were able to ferment FWCP, reducing the sour taste by degrading citric acid, increasing the contents of nutrients (such as phenols and limonins) and volatile compounds, and enhancing the antioxidant activity and inhibition of α-glucosidase activity (p < 0.05). Among them, P. terricola QJJY1 and H. opuntiae QJJY14 exhibited stronger abilities to degrade organic acids, with P. terricola QJJY1 enhancing the antioxidant capacity by releasing phenolic compounds such as phloretin-3′,5′-di-c-β-glucoside, vitexin-2″-O-rhamnoside, and isomargaritene. Moreover, H. opuntiae QJJY15 improved the contents of characteristic volatile compounds such as terpene hydrocarbons and higher alcohols. In total, 70 components were identified as differential metabolites based on their fold change in the metabolites, with 42 differential metabolites involved in 29 metabolic pathways across four strains. The main pathways related to phenol and flavor enrichment were flavonoid, flavone, and flavonol biosynthesis, monoterpenoid biosynthesis, and glyoxylate and dicarboxylate metabolism. Therefore, yeast fermentation is an effective method for utilizing whole Calamondin. [ABSTRACT FROM AUTHOR]

Flavor is expressed through the interaction of molecules via gustatory and olfactory mechanisms. Knowing the pivotal role of flavor molecules in food and fragrances, the existence of a comprehensive repository becomes valuable. Such a repository encompasses the information of flavor molecules characterizing their flavor profile, chemical properties, regulatory status, consumption statistics, taste/aroma threshold values, reported uses in food categories, and synthesis. FlavorDB2 (https://cosylab.iiitd.edu.in/flavordb2/) is an updated database of flavor molecules with a user‐friendly interface consisting of 25,595 flavor molecules. Among these, 2254 flavor molecules are associated with 936 natural ingredients from 34 categories. This repository simplifies the search for flavor molecules and their associated attributes. This platform offers multifaceted applications, including food pairing. FlavorDB2 serves as a standard repository of flavor compounds for researchers, chefs, and fragrance industry. [ABSTRACT FROM AUTHOR]

Yogurt is popular as a natural and healthy food, but its flavor greatly affects acceptability by consumers. Flavor compounds of yogurt are generally produced by the metabolism of lactose, protein, and fat, and the resulting flavors include carbonyls, acids, esters, alcohols, and so on. Each flavor compound can individually provide the corresponding flavor, or it can be combined with other compounds to form a new flavor. The flavor network is formed among the metabolites of milk components, and acetaldehyde, as the central compound, plays a role in connecting the whole network. The flavor compounds can be affected by many factors, such as the use of different raw milks, ways of homogenization, sterilization, fermentation, postripening, storage condition, and packaging materials, which can affect the overall flavor of yogurt. This paper provides an overview of the volatile flavor compounds in yogurt, the pathways of production of the main flavor compounds during yogurt fermentation, and the factors that influence the flavor of yogurt, including type of raw milk, processing, and storage. It also aims to provide theoretical guidance for the product of yogurt in ideal flavor, but further research is needed to provide a more comprehensive description of the flavor system of yogurt. The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. [ABSTRACT FROM AUTHOR]

This study explored the characteristics of Monascus-fermented sorghum sourdough bread (MSSB) that was prepared through sequential fermentation using Monascus purpureus LZSM06 and Lactiplantibacillus plantarum LZSR03. The findings revealed a remarkable accumulation of Monascus pigments in Monascus-fermented sorghum flour (MS), with Monacolin K and GABA reaching 34.73 mg/100 g and 29.91 mg/100 g, respectively. By incorporating MS with sourdough technology, MSSB presented an increased loaf volume, improved texture, and a burgundy color, which was more favorably accepted than the other three breads. Meanwhile, the total phenolic content, antioxidant activity, and GABA contents in MSSB were the highest (P < 0.05). Despite the slight off-flavor imparted by MS, the flavor complexity was enhanced in MSSB, particularly in terms of types and levels of alcohols, acids, and esters. These findings suggested that pre-fermentation with Monascus purpureus can improve baking characteristics, nutritional value, and overall sensory acceptance of sorghum sourdough bread, thus providing insights into innovation in this field. [ABSTRACT FROM AUTHOR]

In order to develop a purine-reducing functional yak yoghurt, Lactobacillus paracasei 259 and commercial starter was used as the fermentation strain in this experiment. The inoculation amount of yak yoghurt strain was optimized by single factor experiment, and the quality changes of yak yoghurt during post-ripening period and storage period were observed. Gas chromatography-mass spectrometry (GC-MS) was used to analyze the changes of flavor substances during post-ripening period and storage period, and the purine-lowering activity of yak yoghurt was determined by high performance liquid chromatography (HPLC). The results showed that the post-ripening time of yak yoghurt was 24 h, the sensory score was the best when the inoculation amount of Lactobacillus paracasei 259 was 5%, the number of viable bacteria was 3.1x108 CFU/mL, the acidity was 96°T, and the inhibition rate of xanthine oxidase (XOD) was 51.51%. Yak yogurt with 5% inoculum of Lactobacillus paracasei 259 had a viable bacterial count higher than 107 CFU/mL during 28 d of storage, and the acidity was lower than 105.4°T. With the increase of storage time, the pH and water holding capacity decreased gradually, and the sensory quality, hardness, cohesion, viscosity, consistency and XOD inhibitory activity increased first and then decreased. The main flavor substances in yak yogurt after ripening were alcohols, esters, ketones, aromatic heterocycles and sulfur compounds. The acids increased at storage period compared to the post-ripening period. The relative content and quantity of alcohols were the highest, which gave the yogurt a fruity, floral and sweet flavor. The degradation of inosine and guanosine in yak yogurt during the storage period firstly increased and then decreased, up to 84.6% and 86.5%, respectively. It can be seen that yak yogurt fermented by Lactobacillus paracasei 259 is of better quality, inhibits xanthine oxidase activity, effectively degrades inosine guanosine, and has good potential for application in the prevention and adjunctive treatment of hyperuricemia. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)